Traditional roti sabji with a twist
Ingredients:
Vegetables of your choice, chopped into big pieces
Eg: Cauliflower, Onion, Bell peppers, Zucchini, Broccoli, Tomato, Carrot
Panner / Tofu
For marination:
Hung Curds, 1 cup
Besan flour, 2 tbsp
Oil, 1 tbsp
Tandoor masala / Garam masala, 1 tsp
Turmeric, 1 tsp
Red chilli powder, 1 tsp
Hing, 1/2 tsp
Salt, to taste
Black pepper powder, 1/4 tsp
Chat masala, 1 tsp
Amchur powder, 1/2 tsp
Lemon juice, 1 tsp
Black salt, 1/4 tsp
Method:
1. Mix all the ingredients mentioned for marination in a huge bowl.
2. Add the vegetables & panner, mix well & keep it aside for 30 - 45 mins.
3. Place the vegetables one by one, alternatively in skewers & roast them on tandoor or grill pan by turning them intermittently until they turn brown. (If you do not have skewers, roast them directly on the pan)
4. In a small cup, mix little hung curd with tomato ketchup
5. Take a roti on a serving plate, spread the sauce. Use lettuce or any greens & lay them over the sauce. Place the tandoori vegetables in between & roll them to make a wrap.
6. You may heat the wrap in the microwave or on the tawa or in the pan.
7. Serve with ketchup & enjoy it hot.
Tip: You may add Mint chutney to give mint flavour wrap, or use hummus as a spread or even pesto sauce.
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